1 head cauliflower, broken into flowerets
1 onion, thinly sliced and separated into rings
4/6 zucchini, sliced thin
1 green pepper, diced
1/2 c. celery, diced
1 (6 oz.) can pitted ripe olives
1 tsp. parsley flakes
1/2 c. sugar or (sweetener)

Combine all of these together.

DRESSING:

1/2 c. oil
1/2 c. red wine vinegar
1/2 c. cider vinegar
2 tbsp. sugar
1 tsp. celery seed
1 tsp. dry mustard

Bring to boil. Pour over vegetables. Refrigerate covered. Toss 3 to 4 times. Will keep at least two weeks.